Tuesday, 24 January 2017

Soup Recipe- Carrot and Lentil with bread sticks

Carrot, beetroot and lentil soup

Carrot beetroot and lentil soup

Carrot beetroot and lentil soup

This is another healthy and quick soup to enjoy in winter. Last week I made this soup with fresh carrots, beetroot and added little red lentil which made the soup more thick and yummy. I  normally make only carrot and beetroot soup but this time I wanted something different. This soup is quick and tastes yum when added lemon juice. So lets start

Ingredients

Carrot 2 cups chopped
Beetroot 1/2 cup chopped
Red lentil 2 tablespoons
Dried bay leaf 1 small
Minced Garlic 1 tsp
Butter 1tsp
Salt to taste
Pepper 1/2 teaspoon
Lemon juice 1/2 tsp
Red chilli powder 1/2 tsp( optional)
Veg stock 5 cups

Method

Start with peeling and chopping the vegetables.
Put the vegetables and red lentil in a pressure cooker, add little salt and 1 cup water, give 3 whistle.
Open the cooker and let it cool.
Now grind the boiled vegetables and dal in a smooth paste.
Heat butter in a heavy bottomed pan.
Add bay leaf, onion and garlic.
Fry for 2 to 3 mins.
Add the puree, salt and pepper.
Add the vegetable stock and let it boil.
Add red chilli powder.
Serve hot with baked bread sticks.